Rate this recipe
4.7/5
(3 Votes)
Ingredients
- 2 cups uncooked elbow macaroni (7 ounces)
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon Worcestershire sauce
- 2 cups milk
- 2 cups shredded or cubed Cheddar cheese (8 ounces)
Details
Preparation
Step 1
Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce.
Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce.
Pour into ungreased 2-quart casserole. Bake uncovered at 350 for 20 to 25 minutes or until bubbly.
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